Red Idli Cupcake Recipe

What exactly is this Red Velvet Cup Cake? Conventionally, it is a mahogany-tinted cake that has this wonderful white cream cheese icing layering it. Prepared especially for Valentine’s Day or the much-awaited Christmas, these are fluffy, moist and buttery cakes, loved by all.

To be honest, I was never a fan of them, until I tried it once at a friend’s wedding anniversary.  The one, which I tasted, was a lavish three-layered slice cake that was all buttery and luscious, having a hint of chocolaty flavour. The best thing was its tangy cream cheese frosting complementing the nicely done crumb underneath and as I took a generous bite from it, I instantly fell in love with it.

Let me share my experience of baking red velvet cupcakes. For the past 2 years, I have been on a quest to bake this delicious cake but have been a major failure. Of all those cupcakes, which I prepared, unfortunately, none deserved a spot in my archive. However, my efforts did not go in vain, as I learnt something or the other on every attempt. It was only last month that I finally nailed it, after working like a mad scientist on it. 😀 You will not believe how amazing it turned out to be! Even my husband, who does not have a fascination for them, relished it.

If you are wondering when to prepare it, I would suggest whipping it up for this Christmas. I am sure these spongy classic cupcakes smeared with cream frosting will definitely turn out to be a delight for those having a sweet tooth. Now imagine all this in just 35 minutes! Such puffy dome-shaped little cupcakes taking merely half an hour sound good, isn’t it? I hope 12 pieces are plenty for your family but if you wish to arrange for a small get-together, you can also bake some more. Lastly, add sprinkles on top for a perfect finishing touch and voila! I’m sure you are going to admire it as much as you would love devouring it. J

I am glad I could fulfil your wishes and constant requests to share the recipe of these wonderful cupcakes. To me, the exact words that perfectly define my innovation would be smooth, soft, tangy, luscious and creamy with a flawless texture that is difficult to avoid. For all those Red Velvet Cupcake lovers, it is time for you to rejoice!

 More south Indian recipes for you:

• bread idli
• Curd rice
• bread uttapam
• bread mungdal ka uttapam
• Rava upma.

This is a very simple recipe and you can make this is in very less time. I have used microwave to make this idli cupcake. Then i have decorated it with nariyal ki chutney.

Other breakfast and snacks recipes you may like:

• Suji Kachori, Kalmi Vada
• Besan Ka Chilla
• Pav Bhaji
• vegetable Poha Cutlet
• Bread Uttapam
• Bread Idli
• Macaroni Cheese Balls
• Veg paneer cheesy bites
• Khandvi recipe

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Red Idli Recipe Cupcake

Author: Reshu Drolia

Ingredients

• 1 cup semolina/Suji
• 3/4 cup thick yogurt
• 1 medium sized beet root
• ½ inch piece of grated ginger
• 2 pieces of finely chopped green chilly
• Salt to taste
• 1 sachet Eno
• For tempering:
• 2 tsp oil
• 1 tsp Mustard seed
• 2 tbsp of chana dal/ Bengal gram soaked in water
• 8- 10 pieces of broken cashews
• Few sprig of curry leaves
• 2 broken dry red chilly

Instructions

1. Take a jar and put chopped beet root and grind into a smooth paste by adding water. Beet root paste is ready.
2. Take a Bowl and add Semolina, yogurt, 4 tbsp of beet root paste and mix it until well combined. I have used beet root paste to get the red colour so add the beet root paste as bright colour you want.
3. Cover it and let the batter rest for 15-20 minutes. Meanwhile let’s prepare the tempering.
4. For tempering: Heat oil in a pan and once the oil becomes hot and mustard seed and let it crackle.
5. Add soaked chana dal, cashew and sauté it on medium flame till it becomes light brown in colour.
6. Lastly add few sprig of curry leaves, broken dry red chilly and sauté it for few seconds. Switch off the flame and keep it aside.
7. After 15 minutes uncovered the batter and you will see the batter has become slightly thick. Now add salt to taste, grated ginger, chopped green chilly and add ½ of the tempering (keep ½ of the tempering for garnishing). Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency.Batter should not be very thick or thin.
8. Batter is ready now but before adding eno arrange the cup liners in a muffin tray.
9. At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding Eno fruit salt doesn’t keep batter for long time otherwise Idli will not be spongy so transfer the batter immediately into the cup liners.
10. Spoon the mixture into the cup liners until they are half full. Now keep the muffin tray in a microwave for 3 minutes.
11. After 3 minutes take out the muffin tray from microwave and arrange the idli cupcake in a serving tray.
12. Garnish the Idli cupcake with coconut chutney so spoon the coconut chutney into a piping bag and cut the tip. Pipe the coconut chutney onto the idli cupcakes.
13. Garnish the Red Velvet Idli Cupcakes with left over tempering and serve.

Recipe Notes

Idli cupcakes can be served at room temperature and can be stored in refrigerator for a day.
If you are making idli cupcakes in batches then do not add soda or eno at once. Put eno in the mixture which you are going to steam and let the extra batter wait on counter top to finish the first batch steaming. Once you finish the first batch steaming then again put soda/eno in second batch and steam.

How to make Red Velvet Idli CupCake:

• Take a jar and put chopped beet root and grind into a smooth paste by adding water. Beet root paste is ready.

• Take a Bowl and add Semolina, yogurt, 4 tbsp of beet root paste and mix it until well combined.  I have used beet root paste to get the red colour so add the beet root paste as bright colour you want.

• Cover it and let the batter rest for 15-20 minutes. Meanwhile let’s prepare the tempering.
• For tempering: Heat oil in a pan and once the oil becomes hot and mustard seed and let it crackle.

• Add soaked chana dal, cashew and sauté it on medium flame till it becomes light brown in colour.

• Lastly add few sprig of curry leaves, broken dry red chilly and sauté it for few seconds. Switch off the flame and keep it aside.

• After 15 minutes uncovered the batter and you will see the batter has become slightly thick. Now add salt to taste, grated ginger, chopped green chilly and add ½ of the tempering (keep ½ of the tempering for garnishing). Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency.Batter should not be very thick or thin.

• Batter is ready now but before adding eno arrange the cup liners in a muffin tray.

• At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding Eno fruit salt doesn’t keep batter for long time otherwise Idli will not be spongy so transfer the batter immediately into the cup liners.

• Spoon the mixture into the cup liners until they are half full. Now keep the muffin tray in a microwave for 3 minutes.

• After 3 minutes take out the muffin tray from microwave and arrange the idli cupcake in a serving tray.

• Garnish the Idli cupcake with coconut chutney so spoon the coconut chutney into a piping bag and cut the tip. Pipe the coconut chutney onto the idli cupcakes.

• Garnish the Red Velvet Idli Cupcakes with left over tempering and serve.

Note:

• Idli cupcakes can be served at room temperature and can be stored in refrigerator for a day.
• If you are making idli cupcakes in batches then do not add soda or eno at once. Put eno in the mixture which you are going to steam and let the extra batter wait on counter top to finish the first batch steaming. Once you finish the first batch steaming then again put soda/eno in second batch and steam.